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Homemade Hearty Tofu Chili recipe photo

Hearty Tofu Chili

This Hearty Tofu Chili is packed with flavor and plant-based protein! Perfect for a cozy meal or meal prep.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chili:
  • 1 14-oz package firm or extra-firm tofu
  • 1 tbsp extra virgin olive oil (for marinating tofu)
  • 2 tbsp soy sauce
  • 3 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 2 tbsp extra virgin olive oil (for cooking)
  • 1 large yellow or red onion (diced)
  • 3 cloves garlic (minced)
  • 1 pinch sea salt
  • 1 large red bell pepper (diced)
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 14-oz can diced tomatoes (undrained)
  • 2 tbsp tomato paste
  • 3 14-oz cans beans (1 can each of chickpeas, kidney, and black bean)
  • 2-3 cups water (more to thin if necessary)
  • 1 tbsp Better Than Bouillon vegan vegetable bouillon paste (or 1-2 vegetable bouillon cubes)
  • 1 cup fresh chopped cilantro (for garnish)
  • as needed Rice or cornbread (for serving)

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Mixing bowl
  • Wooden spoon
  • Measuring cups and spoons
  • Can opener

Method
 

Instructions:
  1. Begin by draining the tofu and pressing it to remove excess moisture. Wrap the tofu in a clean kitchen towel and place a heavy object on top for about 15-20 minutes. Once pressed, crumble the tofu into bite-sized pieces.
  2. In a mixing bowl, combine the crumbled tofu, olive oil, soy sauce, nutritional yeast, garlic powder, smoked paprika, and ground cumin. Toss until the tofu is well coated. Let it marinate while you prepare the rest of the ingredients.
  3. In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic, sea salt, diced red bell pepper, and jalapeño (if using). Cook for an additional 3-4 minutes until the peppers are tender.
  4. Sprinkle in the chili powder and ground cumin. Stir well to combine and let the spices toast for about a minute.
  5. Add the marinated tofu to the pot, stirring gently to combine with the sautéed vegetables. Cook for about 5 minutes.
  6. Pour in the can of diced tomatoes along with their juices, followed by the tomato paste and the three cans of beans. Stir well to combine all the ingredients.
  7. Add water and the Better Than Bouillon paste. Bring the chili to a simmer, then reduce the heat to low and cover. Let it cook for at least 30 minutes, stirring occasionally.
  8. After simmering, taste the chili and adjust the seasoning if needed. If it’s too thick, add more water to reach your preferred consistency. Stir in the fresh chopped cilantro before serving.

Notes

  • Store leftover chili in an airtight container in the refrigerator for up to 5 days.
  • For longer storage, freeze portions in freezer-safe containers for up to 3 months.
  • Add a splash of water while reheating if the chili thickens too much.